Vegetarian summer casserole

Veggie one-pot wonder.
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Recipe from: 02 September 2015
Preparation time: 15 min
Cooking time: 45 min


  • 2
    olive oil
  • 1
    onion, chopped
  • 2
    cloves garlic, chopped
  • 1/2
    ground cumin
  • 1
    ground coriander
  • 3
    large peppers (red, yellow and orange), each seeded and cut into strips
  • 1
    400g tin chickpeas
  • 150
    brown basmati rice, uncooked
  • 1
    vegetable stock
  • 1/2
    dry white wine (or more stock)
  • juice of one lemon
  • sea salt flakes
  • freshly ground black pepper
  • to serve, 30g coriander, chopped
Servings: Change Serving



Preheat the oven to 180°C.
Heat oil in an ovenproof casserole and sweat the onion and garlic until softened. Add the spices and sauté for a minute, stirring. Add the peppers and sauté until bright and glossy.
Add the chickpeas, rice, lemon juice, stock and wine.
Bring to the boil, stir well and replace the lid.
Place in the oven and cook for 45 minutes. Stir again, season well and serve with plenty of fresh coriander.

Source: Fairlady

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